I forgot how much I love this cake! Sometimes I’m in the mood for something just a little sweet and my Oatmeal Snack Cake was just what I needed. It’s still plenty sweet enough for a healthy dessert but I have to admit I like it with breakfast. And why not? It’s made with oats and whole wheat pastry flour and it has no butter. The crispy broiled coconut-pecan topping (my favorite part!) can be made with either butter or Canola Harvest, and I used Canola Harvest so there’s no need for butter in this recipe. I did toast the pecans first and it makes a huge difference in taste.
This morning I had a boiled egg, toast, melon, a slice of Oatmeal Snacking Cake, and a glass of milk. Maybe I should change the name… how about Oatmeal Breakfast Cake? After all, granola has oats, pecans, and coconut so why not have it in a slice? With breakfast. Click here for the recipe. – Jenny Jones